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Chili Rubbed Pork Loin Roast with Seasoned Vegetables

Chili Rubbed Pork Loin Roast

Course Main Course, Pork
Cuisine American
Keyword chili-rubbed-pork-loin, roasted-pork-loin
Prep Time 20 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 454kcal
Author Melissa Sperka


  • 1 4 lb Pork Loin Roast
  • 3 tablespoon olive oil plus additional for vegetables
  • 2 tablespoon dark chili powder
  • 2 tablespoon packed light brown sugar
  • 1 ½ teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • ½ teaspoon paprika
  • 1 medium sweet onion sliced
  • 1 lb small red potatoes halved
  • 2 yellow squash ½-inch slices
  • 1 zucchini ½-inch slices
  • 8 mini sweet peppers


  • Preheat the oven to 375°F. Rub pork loin roast with olive oil. Set aside.
  • In a small bowl mix together the chili, brown sugar, seasoned salt, garlic powder. lemon pepper and paprika. Rub all over the roast. Reserve 1 tsp.
  • Heat a couple of drizzles of olive oil in a 12-inch cast iron skillet or similar oven safe skillet. Sear the pork roast on all sides over medium-high heat.
  • After searing the roast, remove it to a platter, then arrange the onion slices on the bottom of the skillet to form a rack for the roast. Center the roast in the skillet on top of the onion fat side up.
  • Arrange the vegetables all around the pork. Drizzle lightly with additional oil and season with the reserved rub.
  • Roast for 50-60 minutes or until a meat thermometer registers an internal temperature of 140-145°F.
  • Rest loosely tented with foil for 10 minutes then slice and serve with vegetables.
  • Drizzle with the pan jus or serve with barbecue sauce, if desired.


You may use a larger amount of vegetables, if desired.


Serving: 1serving | Calories: 454kcal | Carbohydrates: 13g | Protein: 43g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 121mg | Sodium: 418mg | Potassium: 1022mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 36mg | Calcium: 22mg | Iron: 1mg